I am interested in whether or not ozone is commonly used within the European Communities or anywhere else for food proccessing applications, mainly meat processing.
I have had some contact with firms over the past few weeks who sell equipment which can ozonate water which can then be used to clean processing surfaces, as well as be used to rinse carcasses and meat cuts with ozonated water whch is considered as "potable." I haven't heard too much about the use of ozone, however, outside of some uses in cold storage facilties/meat packaging and was curious if anyone had any experience with ozonation equipment in meat processing. I know it's legal to use in the United States having been approved by both the U.S. Food and Drug Administration (FDA) and the U.S. Deparment of Agriculture (USDA); however, I was unsure about its use elsewhere.
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